Gluten-free Rocky Road Cookie Recipe

Here we are again, day 8 cookie is actually a recipe from another blogger, her name is Amanda and it just so happens this recipe is gluten-free all on it's own. Rocky Road ice-cream has been a fav since childhood and I have to say, Amanda totally nailed this recipe. The originals look like this:

She has a wonderful camera and took an amazing picture that made my mouth water on Pinterest. I recreated these and liked the crisp chewiness of the cookie with all the morsels of chocolate and nuts. I used almonds in this recipe but she used pecans. Feel free to do as you wish with the nut choice you make. This is where you can find the original recipe:
http://amandeleine.com/2013/03/27/rocky-road-cookies/

Without further ado, I give you Rocky Road Cookies!

Gluten-free Rocky Road Cookie:
Difficulty : Easy to Medium
Cost Range: Medium
Time : 25 mins (does not include chill times)
Yields: 2-3 dozen cookies
Freezes: Beautifully 1 month
Preheat Oven to 350° F

3 Cups Powdered Sugar

2/3 Cup High End Cocoa Powder

1/4 tsp Sea salt

3 Large Egg Whites

1 Tbsp Real Vanilla Extract

2 Cups bitter sweet or semi sweet chocolate chips

3/4 Cup Slivered almonds 

2-3 Cups Mini Marshmallows

METHOD:
-In a separate bowl mix dry ingredients together. Keep aside.

-In another bowl combine wet ingredients together.

-Add wet to dry and mix well. 

-Drop by small scoopful on parchment lined cookie tray, these spread a lot so don't crowd them. 3 across 4 down.

-Place mini marshmallows on cookies, I do a lot because I love them. 5-7 on each cookie.

-Chill in freezer 5 minutes and then bake in preheated oven for 12-13 minutes until marshmallows are golden brown.

Bonne Appétit & remember to share a taste tester with someone you love.

Leave a comment below, I love to hear how recipes turn out!